Only providing water”The most important thing for ”wasabi” is the water. It has to be clear water or the ”wasabi” itself will have a cloudy taste.” ”With other vegetables, nutrition is derived by mixing fertilizer into the soil, but nothing should be given to wasabi. |
Used by famous sushi restaurants in Ginza”Yes. There are actually many varieties of ”wasabi”. Some grow very large, and others not as much. Either way, we harvest the ones which have grown for about a year to year and a half. The young ”wasabi” might be spicy, but lacking flavor. If it’s over grown, the green color will not be as beautiful when grated.” ”Wasabi” has a strong taste near the root and a strong fragrance near the leaves. Even with a single piece of ”wasabi”, depending on where it is grated, the taste is different, so chefs differentiate the taste depending on what they are cooking, he told us. |
After harvesting, we were treated to Sugiyama’s special dish, ”wasabi rice”. It is a simple dish; warm rice topped with dried bonito flakes topped with a small amount of freshly grated ”wasabi”. Another popular item at Sugiyama Farm is ”wasabi pickle”. The ”wasabi” is not used in the grated form but the long stem is used. |
ACCESS
- Wasabi farm Sugiyama Farm
- 5504 Umegashima, Aoi-ku, Shizuoka-shi, Shizuoka